WEST AFRICAN CHICKEN THIGHS

West African Chicken Thighs image

Number Of Ingredients 9

Ingredients

FOR THE PASTE:
1 tablespoon paprika
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
8 chicken thighs (with bone and skin), about 4 ounces each

Steps:

TO MAKE THE PASTE: In a small bowl combine the paprika, garlic, onion, salt, pepper, and cayenne. Whisk in the canola oil. Trim the chicken thighs of any excess skin and fat. Rinse under cold water and pat dry with paper towels. Coat with the paste. Cover with plastic wrap and refrigerate for 4 to 8 hours. Sear the chicken thighs, skin side down, over Direct Medium heat for 4 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes more. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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